Chapter 12
Bleeding a pig is a technical job.
Fortunately, the suckling pig is not big and the knife has been sharpened in advance, making it easier to cook.
When he was an apprentice, Lin Weilun did the butchering work countless times just to make his master like him more.
So his technique was extremely neat and clean, from bleeding to cutting, it was all done in less than an hour.
He divided the suckling pig into two parts: the edible part and the inedible part.
The pig's head and internal organs were temporarily stored in the cellar. The internal organs are a good thing. After being dried and ground into powder, they will be a good seasoning. The two pig's hind legs and body were kept as the priority.
After spending some time processing the pig hair and cleaning the abdominal cavity, it was finally time for the cooled sauce to be served.
The proportions were meticulously adjusted, carefully applied bit by bit to every inch of the spine, including the inside of the split chest cavity.
Lin Weilun had cut the skin with a knife in advance. The diagonal shape of the knife edge helped the sauce wrap around every blood vessel. The fruit juice could also soften the skin and make the breast meat more elastic.
The knife for butchering meat was right at hand, and the characteristics of being fed with goat's milk for a long time finally showed up at this moment - even the tip of the knife was dancing with the sweetness of milk and honey, and a deep sniff revealed a dizzying frankincense beneath the complex spices.
The people outside are still peeking.
Lin Weilun had no time to care about it. He had to bundle the hyssop and sage and stuff them into the abdominal cavity as soon as possible, and then go to process the pig's hind legs, otherwise the ingredients for the feast would no longer be fresh.
The hind legs are too small to be made into ham, but they can be paired with pineapples to create a more beautiful appearance.
As for the front legs, the meat there is well-proportioned and is very suitable for cutting off to make hamburger patties or toast fillings.
All parts must be marinated overnight.
The air in the alley was also soaked in the rich aroma of the sauce.
Lundin ran back to the tavern smelling this torturous yet invigorating smell, ignored the bored waiter, rushed to the second floor and slammed the door shut!
"That veterinarian!" He took off his coat and threw down his hat. "Juju actually did this kind of thing in private!"
He poured himself a large cup of tea, which was a little cold, just enough to soothe his head which felt like it had been doused in hot oil.
The result was that all the anxiety came out of his mouth, "Oh my God! He actually killed a suckling pig and ate it! With his own hands!"
Where did the suckling pig come from? Was it purchased? Or was it stolen from the clinic?
Would a veterinarian kill his own client?
This question left Lundin confused and horrified.
Although he is a chef himself and has prepared many livestock by himself.
But he's a veterinarian! He's supposed to save lives and heal the wounded. Seeing an injured animal, shouldn't he be so compassionate that he'd be willing to sew it up with his own flesh and blood?
But why didn't this man's arm shake even an inch when he held the knife?
Not to mention the slaughtering and pickling methods that can almost be called "art", and even show "elegance" and "gorgeousness".
This is as unbelievable as seeing a priest wearing a cross walking into a brothel and ordering three pairs of gay men.
However…..However….
Lundin walked around the room several times before he managed to calm himself down.
However, the explosive aroma clung to his nostrils.
That is a rich layer that Lundin could never create, and it is also a taste that no one can refuse.
—Just look at the children who always appear at dinner time, sniffing the air like goldfish waiting to be fed.
When has a similar scene ever appeared in Denham?
If it weren't for this peek today, Lundin would probably have stayed at the bottom of the well for decades.
He drank another large cup of cold tea, but this time the burning sensation on his head could not be extinguished.
A bold idea suddenly came to my mind as the fragrance drifted by.
But when Lundin recalled the 5 pounds that was blackmailed from him, he always felt that this matter might not be so easy to accomplish.
"We have to try it." His chubby hands couldn't help but tremble, and he scratched his curly hair fiercely. "I'm afraid this is the only way."
"Oh no, sorry, I refuse."
The next morning, Lin Weilun directly shattered all of Lundin's fantasies.
"I'm not that familiar with cooking, Mr. Lundin." The young veterinarian drew out the liquid medicine with a syringe and slowly poured it into another bottle.
His tone was light and his lie was unequivocal. "I only know a little bit, just because I like to eat it and it saves money. So I'm afraid I can't teach you."
Lundin turned to look at Old Ferri, who was walking briskly toward the operating room carrying a blood-soaked cocker spaniel. After making sure no one was paying attention, he quickly and quietly uttered a figure. "100 pounds, how's that? You won't lose out. That's enough money to keep you earning for a year!"
"It's very tempting," Lin Weilun glanced up and down at the desperate chef, "but I'm sorry, I really can't cook. Please make way, Mr. Lundin, the poor dog needs anesthesia."
Want to buy his lifetime experience for 100 pounds?
Dreaming might be faster.
However, Lundin was like a drowning man grabbing a rescuer and pushing him deeper into the water. He suddenly jumped up and pushed Lin Weilun back, his face grimacing. "If you don't teach me, I'll tell old Ferry about you killing the suckling pig! You were like a demon back then! Old Ferry would never allow such a horrible person to stay in his clinic!"
Suckling pig, not a "customer".
It seems that Lundin's intelligence is still not enough.
Lin Weilun gently brushed off the dust on his shoulders and looked over with an expression that said, "Do you really know what you're talking about?" "Because the meat at the market is of poor quality, I choose to slaughter it myself. What's the problem?"
He took it for granted, and Lundin was stunned.
Yes... although the process is a bit perverted and scary, but if you kill the pig and eat it yourself... what's the problem?
Perhaps it was because the young veterinarian's expression had always been too... calm and gentle that Lundin made the wrong choice out of desperation.
"I've helped many people avoid being poisoned by sick chickens," Lin Weilun said, looking over with sympathy. "But what about you? Have you used up your bail money?"
The fat chef's expression became somewhat blank.
Lin Weilun felt inexplicably funny. He walked away and walked into the operating room.
It seems that Mr. Ferry was right. Sometimes "reputation" is very useful.
Although he doesn't have much now, if he persists, it will surely become a sky-covering curtain in the future.
Old Ferry didn't notice what was happening outside. He just said, "This cocker spaniel fell from the second floor. It's in critical condition. Please cancel all future reservations."
Lin Weilun touched the dog's head, and a line of words suddenly appeared in the air: [A dog with a fractured left front leg]
Only the front left leg?
He followed Mr. Ferri to do a careful examination and found that not only the left front leg, but also the cocker spaniel's anus had a small amount of bleeding, the right front paw was broken, and there were many bruises on the abdomen.
Lin Weilun's movements paused briefly.
He discovered that the golden finger was not omnipotent. Just like now, the text could only explain one abnormality at most.
Although this is indeed the most serious one, it does not mean that other wounds do not exist.
But this was not a big deal. On the contrary, he suddenly felt like he was playing Candy Crush.
If we solve the most serious one, won’t the next less serious one become the new “most serious” one?
What's more, such a mechanism helps him make the most accurate judgment, such as now.
"We should fix the fracture in the left front leg first, sir," Lin Weilun said, "otherwise the leg will be lost."
Ferry checked again.
Without any advanced examination equipment, the old veterinarian, who acted only on the basis of his experience, had to admit that what the young man said was very accurate.
"Sometimes I really wonder," the old man raised the scalpel, "if you have an X-ray machine in your head."
It was another pleasant day, and this mood lasted until I got home at night.
The suckling pig covered with marinade lay quietly in the basin of water. After a day and a night, the marinade had completely changed the color of the tender white pig skin and pork, just like the flame burning on a white candle.
A secret and complex fragrance filled the air, like small hooks, instantly causing the stomach to spasm.
Almost there.
Lin Weilun washed his hands and couldn't wait to put the pig's spine on the long iron stick and ignite the charcoal underneath.
In order to avoid being poisoned by carbon monoxide, he did not forget to open all the windows in his house.
While waiting, Lin Weilun turned around to process the pig's hind legs.
He deboned the hind leg, rolled it into an oblong shape, tied it with string, and then removed it from the baking tray.
Use chopped vegetable slices, onions and garlic as the base, then put the pork leg on top, sprinkle a handful of lettuce seeds, and pour boiling lard on top.
Once the lettuce seeds have released their aroma, place the baking tray in the oven.
"What do I smell?" Alma sniffed and put her hand down from the spatula. "Ringert... Oh my God! Can I go knock on the door now?!"
Lundin poked his head out from the bushes, his face a mixture of ecstasy and struggle and irritation. He rubbed his face vigorously several times, hesitated for a few seconds, then slowly moved in small steps to the narrow green window.
The people inside were cutting honeydew melon, with warm apricot jam at hand.
Lundin couldn't help but wonder, was he making a honeydew melon pot? Then why not use curry powder? Curry powder is the standard ingredient for honeydew melon pot.
Soon the fat chef found out.
Because when apricot jam and cheese are heated together, it's like sweet fireworks exploding around the nasal cavity.
It wasn't sweet enough to make you frown, but more like being in the arms of an elf and being fed a glowing magic fruit.
Although he has not tasted it himself, Lundin dares to bet that with such a mixed sauce in front of him, he will never allow curry powder to step on honeydew melon's face again in his life.
After the appetizers were ready, the young veterinarian finally took out the highlight of the night.
The iron stick turned slowly, the flame made the pig skin thin and crispy, the sauce was driven under the meat grain, fled madly between the tendons and bones, and then fell with the gradually solidified oil droplets.
The suckling pig's flesh shrank and turned golden brown, its color gently nourished by the overflowing oil, making people feel warm from deep within.
And hunger.
Lundin couldn't count how many times he swallowed his saliva. He felt that if he stayed there any longer, he would drown sooner or later.
But he couldn't escape.
Because the young veterinarian began to apply a mixture of honey and wine to the skin of the suckling pig. This is the most important step in roasting, which can prevent the skin from drying out and becoming hard due to excessive moisture loss.
However, Lundin had previously only used honey water, not honey to make wine.
At that moment, he suddenly realized that wine could effectively remove all the fishy smells evaporated by high temperature, and could also make the muscle tissue become softer but not lose its elasticity during the burning reaction.
My stomach tightened, and when the vet finally sat down at the table, easily tore off a piece of dripping suckling pork with a fork and stuffed it into my mouth, the tightening reached full power.
Lundin couldn't stand it anymore. He jumped up and roared at the window, "100 pounds! Bastard! 100 pounds! I'm going to buy your whole table of food!"
The young veterinarian finally stopped and looked over slowly.
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